Herbed Ricotta Baked Eggs

Herbed Ricotta Baked EggsIf you need a simple, quick breakfast dish, this is an easy one. Just chop the herbs, whisk the eggs, place in the oven and “poof!” – breakfast. Serve with a little fruit salad and whole grain toast to round it out and get your day going.
Yield: 1 Serving, multiply as needed

“ME” indicates a healthier Mindful Eating option.

    2 Eggs
    1/4 Cup Ricotta Cheese
    1/8 Cup Fresh Parsley, chopped*
    1 Tbsp Fresh Basil, chopped
    1 Tsp, Fresh Rosemary, chopped
    Freshly Ground Sea Salt
    Freshly Ground Black Pepper
    Butter, for greasing ramekins

    *You can substitute other herbs if desired, but a base of Parsley always tastes lovely. Other herbs should be used in smaller portions

    1. Preheat oven to 325 degrees. Butter inside of individual 7 oz. ramekins and set aside.
    2. In a small bowl whisk together Eggs, Ricotta, Parsley, Basil and Rosemary. Add Salt and Pepper to taste.
    3. Pour Eggs into baking ramekins. Place in preheated oven and bake for about 20 minutes, or until Eggs puff up out of ramekin, are browned around the edge and are set throughout and not runny.
    4. Remove from oven and serve warm. Enjoy!
    Eggs, Ricotta and Parsley

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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